Name: Summer duck salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tsp Chinese five-spice powder; 1 duck breast skin on and scored; 1 tbsp olive oil; 2 shallots finely chopped; 4 tbsp plum sauce; 4 tbsp dark soy sauce; 4 tbsp sherry vinegar; 1 tsp sesame oil; 110g pack pomegranate seeds; 1 Little Gem lettuce quartered lengthways; 2 medium carrots julienned or coarsely grated; ½ cucumber julienned or coarsely grated; ½ ripe avocado stoned, peeled and quartered

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Summer duck salad

Summer duck salad

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4 out of 5.2 ratingsRate

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Good Food reader Bradley Taylor shares a light lunch or dinner dish with bold Asian flavours of five-spice, plum sauce and pomegranate

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Ingredients

Nutrition

Units:

MetricUS

2 tsp Chinese five-spice powder
1 duck breast

skin on and scored
1 tbsp olive oil
2 shallots

finely chopped
4 tbsp plum sauce
4 tbsp dark soy sauce
4 tbsp sherry vinegar
1 tsp sesame oil
110g pack pomegranate seeds
1 Little Gem lettuce

quartered lengthways
2 medium carrots

julienned or coarsely grated
½ cucumber

julienned or coarsely grated
½ ripe avocado

stoned, peeled and quartered

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Nutrition: per serving

kcal465
fat22g
saturates4g
carbs41g
sugars26g
fibre11g
protein21g
salt6.1g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Rub the five-spice into the duck breast on both sides and place in a medium frying pan, skin-side down. Fry the breast on a medium heat for 4 mins until the skin turns golden brown. Cook for 1 min on the other side to seal the meat, then transfer to a small baking tray and wipe out the pan. Put the duck in the oven for 10 mins (or 12-14 mins if you like it cooked through).
step 2

Meanwhile, heat the olive oil in the pan and gently cook the shallots for about 5 mins until soft. Add the plum sauce, soy, vinegar and sesame oil. Turn the heat to high and simmer for about 2 mins until the sauce thickens. Remove from the heat, tip in half the pomegranate seeds and leave to cool.
step 3

Once the duck breasts are cooked, leave them to rest while you prepare the rest of the salad. Heat a griddle pan on a high heat and char the lettuce quarters for 2 mins each side. Put the carrots and cucumber in a bowl and toss with half the dressing.
step 4

Pile onto a serving platter with the lettuce and avocado. Slice the duck breast into 6 thick slices, arrange on top and scatter over the remaining pomegranate seeds. Serve the extra dressing on the side.

Recipe from Good Food magazine, July 2015

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A star rating of 4 out of 5.2 ratings

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